Bandelier Sisters: May 2010

Sunday, May 16, 2010

Welcome to our New Sisters

Saydie Steffensen and her husband Chris have a daughter Rielly and are expecting a baby boy in June. The family moved all the way from the Albuquerque East stake. Saydie has a degree in exercise science and enjoys sports, scrapbooking and exercising.

Kira Harvey and her husband Mark have a little girl, Karilynn (that they call Kari). She also has a degree in early childhood & elementary education and enjoys baking, sewing, and music. Kira serves in the primary.

Janie Tait is the mother of 3 - Kaitlyn, Ally & Josh (the youngest are twins) and is expecting her fourth. She and her husband Matt recently moved from Missouri. When she is not busy being a mom and our RS committee leader, Janie loves to being with friends, crafting & scrapbooking.

Summer Park Schedule

Fridays at 9:30 a.m.
Pack up the kiddos & join us for sun & socializing!

May 7th Salida Del Sol (7 Bar North neighborhood on Driftwood)

May 14th Stonebridge

May 21st Tuscany

May 28th Paradise Skies
Since this is the last park day before school gets out, we will be having a potluck brunch at the park. Please come and encourage all of your ward friends to come too!

Outing May 18th
Bring a lunch & meet at the church
to caravan at 10:30 a.m.
Call Nicole Gatewood with
questions 899-9608/363-2645

Recipe of the Month

FRUITY GRILLED CHICKEN
Grilled chicken and tropical fruits seasoned with a citrusy curry sauce give this colorful salad plenty of kid appeal. It makes a great lunch or a light dinner as is, or you can create a heartier meal by serving the meat and fruit with steamed rice and side salads.
Ingredients
1 (14-ounce) can regular or light coconut milk
1 tablespoon Thai red curry paste, or more to taste
2 teaspoons freshly grated orange zest
1/2 cup fresh orange juice
4 boneless, skinless chicken breasts, cut into 1-inch chunks
1 mango, peeled, pitted, and cut into 1-inch chunks
1 pineapple, peeled, cored, and cut into 1-inch chunks
4 cups salad greens

Instructions
1. In a bowl, whisk together the coconut milk, red curry paste, orange zest, and orange juice and reserve 1/2 cup of the mixture in a separate container. In a ziplock bag, toss together the chicken breast chunks and half of the marinade from the bowl. Toss the fruit and the remaining marinade in another ziplock bag. Let the food marinate at room temperature for 15 to 30 minutes.
2. Prepare a charcoal fire or heat a gas grill to medium-high, and oil the grates. Thread the chicken and fruit pieces onto separate skewers.Grill the skewered chicken for 3 to 4 minutes per side, turning once, or until the chicken is cooked through. Grill the fruit skewers for 2 minutes per side, turning once, or until you have visible grill marks. Remove the meat and fruit from the skewers and serve them over salad greens drizzled with the reserved marinade. Serves 4

Bandelier Sisters

Sunday, May 16, 2010

Welcome to our New Sisters

If you have information that you feel would benefit the sisters in the Bandelier ward, contact us.

Summer Park Schedule

Money Saving Tips of the Month

Recipe of the Month

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